This Crock-Pot pork carnitas make the perfect Mexican inspired dinner without any hard work!
It’s no secret in this house that dinner isn’t my favorite meal. I don’t even know why really, I’ve just never loved it. In fact, most nights I would be happy with a yogurt and a few chopped veggies. But, I do have a family and the like an actual dinner, so I’ve had to get creative with my simple dinner recipes to keep us all happy.
When it comes to simple dinner recipes, the Crock-Pot always comes to forefront of my mind. It makes getting a
real meal on the table so much easier. This Crock-Pot pork carnitas is one of our favorites for two reasons, number one, it’s Mecian and we all LOVE Mexican food; and two, it makes the best pork carnitas tacos evah!
This pork carnitas recipe is super easy and there’s not a lot of prep; just pop the roast in a greased crock pot, add the chicken broth, spices, and green chilies, cover it and let it go. After a few hours when it’s tender and ready, remove the roast from the Crock-Pot, shred it up, and add in a little of the juice and serve. I usually serve this pork carnitas in corn tortillas topped with black beans and cilantro and a few of us also have fresh tomato.
And if you’re the kind that needs refried beans with your pork carnitas, might I suggest this recipe for homemade refried beans. Once you make your own refried beans, you’ll never ever go back! Did I mention, they’re super easy too?
As I often tell myself, dinner doesn’t haaaaave to be complicated to be delicious!
- 1 boneless pork roast (I used a pork sirloin tip roast)
- 1 tablespoon minced garlic
- ½ teaspoon sea salt
- ½ teaspoon pepper
- 1 teaspoon chili powder
- ½ teaspoon cumin
- 2 4-ounce cans diced green chiles
- 1 cup chicken broth
- Corn or flour tortillas
- Chopped cilantro
- 1 can black beans (optional)
- Fresh salsa (optional)
- Place pork roast in the bottom of a greased Crock-Pot.
- Pour chicken broth over top.
- Sprinkle garlic, salt, pepper, chili powder, and cumin over the roast.
- Add diced green chiles.
- Cover and cook on low for 6-8 hours.
- Using two forks, shred roast into small pieces and stir to combine.
- Serve meat in tortillas, topping with cilantro and salsa.
© Kristine in between. If you wish to republish this recipe, please rewrite the recipe in your own words or link back to this post.
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